Mary Berry’s Fish Pie with Crushed Potato is a classic British comfort food. This hearty dish combines tender fish, a creamy sauce, and a golden potato topping. It’s a seafood sensation that showcases Mary Berry’s skill in elevating traditional recipes.
The recipe features a delightful mix of salmon, cod, and haddock. These fish are blended with leeks and spinach in a luxurious creamy sauce. The crushed potato topping adds texture and heartiness to the dish.
This fish pie is perfect for a cosy family dinner. It’s also ideal for impressing guests with a showstopping meal. Mary Berry’s Fish Pie with Crushed Potato is a true comfort food classic.
Mary Berry’s classic fish pie is a quick and unique twist on traditional recipes. It features a crushed potato topping that adds distinctive texture. This hearty dish stands out with its blend of simplicity and flavour.
The Legacy of Mary Berry’s Comfort Food
Mary Berry has long been a champion of comforting British cuisine. Her fish pie showcases her talent for transforming simple ingredients into satisfying meals. It’s a perfect example of comfort food done right.
The creamy filling and crushed potato crust make this dish truly special. It’s a delicious way to include more fish in family dinners.
The crushed potato topping is what makes this fish pie unique. It creates an inviting texture that adds interest to the dish. This method also reduces cooking time, making preparation more efficient.
Benefits of This Recipe
Mary Berry’s fish pie is highly versatile. You can use various fish like cod, haddock, or salmon to suit your taste. The addition of spinach in the filling boosts its nutritional value.
This well-rounded meal is perfect for the whole family to enjoy. It combines delicious flavours with wholesome ingredients for a satisfying dinner.
Ingredient
Quantity
Raw Minced Lamb
900g (2lb)
Onions
2
Carrots
2 large
Plain Flour
45g (1½ oz)
Red Wine
300ml (10fl oz)
Beef Stock
300ml (10fl oz)
“Mary Berry’s fish pie recipe is a true masterclass in comfort food. The crushed potato topping adds a delightful texture that sets it apart from the norm.”
Essential Ingredients for Mary Berry Fish Pie Recipe with Crushed Potato Topping
Mary Berry’s classic fish pie is a delightful blend of flavours and textures. The dish combines essential ingredients to create a comforting and satisfying meal. Let’s explore the key components that make this fish pie special.
The filling starts with a fish pie mix of salmon, cod, and smoked haddock. These fish create a harmonious balance of flavours and textures. Fresh leeks and spinach add nutrition and freshness to the mix.
Butter, flour, and milk for the creamy sauce
Fresh dill and lemon zest for bright, herbaceous notes
Optional Dijon mustard for an extra kick of flavour
The crushed potato topping uses small golden potatoes as the main ingredient. These potatoes are boiled until tender, then crushed with a fork. Butter, milk, and grated cheddar cheese bind the topping and add rich flavour.
Ingredient
Quantity
Fish Pie Mix (salmon, cod, smoked haddock)
900 grams (2 pounds)
Leeks, chopped
2 large
Spinach, fresh
200 grams (7 ounces)
Potatoes, small golden
800 grams (1 ¾ pounds)
Butter
25 grams (1 ounce)
Flour
1 tablespoon
Milk
1 cup
Dill, fresh, chopped
1 tablespoon
Lemon zest
1 teaspoon
Dijon mustard (optional)
½ teaspoon
Cheddar cheese, grated
½ cup
These ingredients combine to create Mary Berry’s delicious fish pie. The result is a comforting and flavourful dish that’s sure to please your taste buds.
“This fish pie with its crushed potato topping is pure comfort food at its best.”
Kitchen Equipment and Preparation Tips
The right kitchen tools and prep methods are crucial for Mary Berry’s fish pie. Efficient techniques ensure a smooth cooking process. Let’s look at the key equipment and tips for this tasty dish.
Required Cooking Tools
A large skillet or sauté pan to cook the fish filling
A 2-litre ovenproof baking dish to assemble the pie
A fork for gently crushing the cooked potatoes
A sharp knife and cutting board for prepping ingredients
A whisk for blending the creamy sauce
Time-Saving Preparation Techniques
Use a pre-mixed fish pie mix to save time on prep work. It includes various tasty fish fillets. You can also make the crushed potato topping ahead of time.
Temperature and Timing Guidelines
Preheat your oven to 200°C (fan 180°C) or 400°F. Bake the assembled pie for 30-40 minutes until golden brown. The filling should be hot and bubbly.
For air fryer cooking, set the temperature to 170-180°C (340-360°F). Cook for 20-25 minutes, watching for a golden-brown crust.
Cooking Method
Temperature
Cooking Time
Oven
200°C (fan 180°C) or 400°F
30-40 minutes
Air Fryer
170-180°C (340-360°F)
20-25 minutes
With the right tools and these guidelines, you’re set for success. Your Mary Berry fish pie will have a perfect crushed potato topping.
Creating the Perfect Creamy Fish Filling
The creamy fish filling is crucial for Mary Berry’s fish pie recipe. Start by melting 2 tablespoons of unsalted butter in a saucepan. Add finely chopped leeks and sauté until soft, about 5 minutes.
Whisk in 2 tablespoons of all-purpose flour to create a roux. Gradually pour in 16 ounces of hot 2% milk, stirring to avoid lumps. Simmer the sauce until thick, about 5-7 minutes.
Season the creamy white sauce with salt, pepper, lemon zest and fresh dill. Add 1 ½ pounds of fresh haddock or fish pie mix. Cook until the fish is opaque, about 2-3 minutes.
Wilt spinach leaves into the sauce. The creamy fish filling should be well-seasoned, with gently cooked fish and velvety sauce.
Ingredient
Quantity
Unsalted Butter
2 tablespoons
Leeks, finely chopped
–
All-purpose Flour
2 tablespoons
2% Milk
16 ounces
Fresh Haddock or Fish Pie Mix
1 1/2 pounds
Lemon Zest
1 teaspoon
Fresh Dill
–
Spinach Leaves
–
Salt and Pepper
To taste
This balanced creamy fish filling is the foundation for a mouthwatering fish pie. Your family and guests will be impressed.
“The key to a successful fish pie is the quality of the filling – it should be rich, creamy and packed with flavour.”
– Mary Berry
Mastering the Crushed Potato Topping Technique
The crushed potato topping is crucial for a divine fish pie. Mary Berry’s recipe balances texture and flavour perfectly. It creates a golden, crispy crust that complements the creamy fish filling beneath.
Selecting the Right Potatoes
Small golden or new potatoes, like Charlotte, are ideal for this recipe. Their waxy texture and delicate flavour work well for crushing and baking.
Achieving the Perfect Texture
Boil the potatoes until tender, then gently crush them with a fork. This creates a chunky texture with some intact pieces and others mashed. The varied texture gives the topping its unique appeal.
Seasoning and Finishing Touches
Drizzle the crushed potatoes with olive oil and fresh lemon juice. Season well with salt and pepper. The crushed texture allows the edges to become crisp when baked.
“The key to a perfect fish pie is in the crushed potato topping – it adds wonderful texture and flavour to this comforting dish.”
– Mary Berry
Master the crushed potato topping to enhance Mary Berry’s classic fish pie. This simple technique unlocks the dish’s true potential. Your family will love this delicious twist on a beloved favourite.
Assembly and Baking Instructions
Crafting the perfect fish pie is a delightful process. Start by layering the cooled fish mixture into a baking dish. Top it with fresh spinach, spreading it evenly.
Now, add the crushed potato topping. Spoon the mashed potatoes over the spinach, creating an even layer. Drizzle olive oil over the potatoes for a golden-brown crust.
Preheat your oven to 180°C (350°F).
Layer the cooled fish mixture in the baking dish, followed by a layer of fresh spinach.
Top the spinach with the crushed potato mixture, ensuring even coverage.
Drizzle the potatoes with a touch of olive oil.
Bake the fish pie for 30-40 minutes, until the potatoes are golden and crispy, and the filling is bubbling.
Allow the dish to cool for 10 minutes before serving.
Nutritional Information (per serving)
Value
Calories
475 kcal
Total Fat
16g
Saturated Fat
9g
Cholesterol
139mg
Sodium
553mg
Potassium
700mg
Total Carbohydrate
41g
Dietary Fiber
3g
Sugars
7g
Protein
42g
These simple steps will create a mouth-watering fish pie. The crispy topping and flavourful filling will surely delight your taste buds. Enjoy this classic dish at its finest!
Storage Tips and Make-Ahead Options
Mary Berry’s fish pie with crushed potato topping is perfect for busy weeknights. This tasty dish offers handy storage and make-ahead options. It’s a great way to simplify your meal planning.
Refrigeration Guidelines
Leftover fish pie can be kept in the fridge for up to two days. Cover it tightly with cling film or foil. This will keep it fresh and prevent it from drying out.
Freezing Instructions
For easy meal prep, assemble the fish pie and freeze it before baking.
Cool the unbaked pie completely, then wrap it in a double layer of foil.
Frozen fish pie can be stored for up to three months.
Reheating Methods
To reheat, bake the frozen fish pie directly, adding 20 minutes to the cooking time.
Or, thaw the pie in the fridge overnight before baking as usual.
Avoid freezing fish pie with hard-boiled eggs. The texture may change when reheated.
These storage tips let you enjoy Mary Berry’s fish pie anytime. Plan ahead and savour this comforting dish at your leisure. No need for last-minute prep – just heat and eat!
Conclusion
Mary Berry’s Fish Pie with crushed potato topping is a versatile and comforting dish. It combines nutritious ingredients in a creamy filling, topped with crispy potatoes. This recipe is perfect for family meals and can be personalised to suit various tastes.
The dish showcases Mary Berry’s culinary expertise and influence on modern British cuisine. It’s an ideal choice for those seeking a delicious and hearty meal. The simple ingredients and straightforward preparation make it accessible for busy households.
This Fish Pie is sure to impress with its flavourful combination and satisfying texture. It’s a nutritious option that can be enjoyed repeatedly. Gather your loved ones and savour the comforting warmth of this classic British dish.
FAQ
What is Mary Berry’s Fish Pie with Crushed Potato Topping?
Mary Berry’s Fish Pie is a beloved British dish. It features tender fish, creamy sauce, and golden potatoes. This hearty meal is perfect for family dinners.
What are the key ingredients in this recipe?
The main ingredients include butter, flour, and milk for the sauce. Leeks, fresh dill, and lemon zest add flavour. The fish pie mix contains salmon, cod, and smoked haddock.
Spinach and small golden potatoes complete the dish. For extra taste, you can add mustard.
What are the benefits of this recipe?
This recipe helps introduce more fish to family meals. It’s versatile, allowing for different fish choices. The spinach adds nutrition, while the crushed potato topping offers a unique texture.
What equipment is required for this recipe?
You’ll need a large skillet and a 2-litre ovenproof baking dish. A fork is essential for crushing the potatoes.
What are the temperature and timing guidelines for this recipe?
Preheat the oven to 200°C (fan 180°C) or 400°F. Cook for 30-40 minutes. For air fryers, set to 170-180°C (340-360°F) for 20-25 minutes.
How do I prepare the crushed potato topping?
Use small golden or new potatoes like Charlotte. Boil until tender, then crush with a fork. Drizzle with olive oil and lemon juice for flavour.
Season with salt and pepper to taste.
How do I store and reheat leftovers?
Leftovers keep in the fridge for up to two days. To freeze, assemble but don’t bake. Cool completely, wrap in foil, and freeze for up to three months.
Cook from frozen, adding 20 minutes to baking time. Always reheat until piping hot throughout.
